Creole Omelette

SERVES 3-4

1 large Spanish onion , finely chopped 
2 tbsp butter
1 garlic clove, crushed
2 tbsp soft white breadcrumbs
4 large lean cooked ham, finely chopped 
salt, freshly ground pepper and cayenne
6 eggs, lightly beaten
choppped freshly parsley to garnish
Soften the onion in the butter in a heavy frying pan, stirring regularly over a low heat for about 10 minutes.
Add the garlic and breadcrumbs and continue to stir over the heat until the breadcrumbs begin to crisp.
Add the tomatoes and cook for about 10-15 minutes until they have broken down. Stir in the ham and season the mixture quite highly to compensate for the eggs.
Preheat the broiler. Stir the beaten eggs through the mixture and continue to stir over the heat, breaking up the base as it sets to allow the uncooked mixture through.
When the omelet begins to set, leave it over  a low heat until its almost completely set.
Finish the omelet under the broiler to cook the top. Serve either turned out on to a warm serving plate or straight from the pan, cut in the wedges. Garnish with chopped parsley.
Cooks Tip: You can leave out the ham to make the omelet suitable for vegetarians. or you cn replace the ham with cut up spicy sausages.